Method for processing duck blood in box

A processing method and a boxed duck technology are applied in the fields of comprehensive utilization of food resources and food development, which can solve problems such as environmental pollution and resource waste, and achieve the effects of broad market prospects, bright colors and delicate textures.

Active Publication Date: 2009-01-28
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This not only causes a waste of resources, but also ea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Get fresh duck blood 300ml, add concentration and be 600ml of citric acid of 0.5% as anticoagulant, after stirring evenly, filter through 100 mesh sieves, filter 3 times. Let it stand for another 5 minutes until the bubbles disappear, then add 225ml of calcium sulfate solution with a concentration of 0.8%, and mix well and then pack it into a stereotyped box. After standing for 15 minutes, wait for the duck blood to coagulate, and then heat seal it. Put the formed boxed duck blood into hot water at 80°C for 1 hour to sterilize. After the sterilization, the product was cooled for 40 minutes under the condition of tap water. Finally, the cooled product is packaged and stored in an environment of 0-4°C. The obtained product has delicate texture, fine and uniform pores, no large amount of water precipitation, high elasticity, bright color and good flavor.

Embodiment 2

[0021] Get fresh duck blood 300ml, add concentration and be 0.5% sodium citrate 900ml, after stirring evenly, filter through 80 mesh sieves, filter 3 times. Let it stand for another 5 minutes until the bubbles disappear, then add 225ml of calcium sulfate solution with a concentration of 0.8%, and mix well and then pack it into a stereotyped box. After standing for 15 minutes, wait for the duck blood to coagulate, and then heat seal it. Put the formed duck blood into hot water at 60°C for 140 minutes to sterilize. After the sterilization, the product was cooled for 40 minutes under the condition of tap water. Finally, the cooled product is packaged and stored in an environment of 0-4°C. The obtained product has delicate texture, fine and uniform pores, no large amount of water precipitation, high elasticity, bright color and good flavor.

Embodiment 3

[0023] Get 1500ml of fresh duck blood, add 3000ml of sodium oxalate with a concentration of 0.5%, after stirring evenly, filter through a 50-mesh sieve for 3 times. Let it stand for another 5 minutes until the bubbles disappear, then add 1125ml of calcium sulfate solution with a concentration of 0.8%, and mix well and then pack it into a stereotyped box. After standing for 15 minutes, wait for the duck blood to coagulate, and then heat seal it. Put the formed duck blood into hot water at 99°C for 30 minutes to sterilize. Then carry out air cooling to the product after sterilization. Finally, the cooled product is packaged and stored in an environment of 0-4°C. The obtained product has delicate texture, fine and uniform pores, no large amount of water precipitation, high elasticity, bright color and good flavor.

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Abstract

The invention relates to a processing method for boxing duck blood, which belongs to the comprehensive utilization of food resources and the technical field of food development. Fresh duck blood is taken as a raw material, and is added with an anticoagulant; the boxed duck blood which is characterized by tender texture, uniform and tiny air holes, no great deal of water eduction, high resilience, bright color and better flavor is made after the mixture is filtered, solidified, sterilized and cooled. The processing method has simple process and is convenient for operation, and is a processing process of boxed bean curd with duck blood which is suitable for large-scale industrial production and sale. In addition, the duck blood is a biological resource with high nutritive value, has a plurality of functional ingredients which have health care effects on human body, and has broad market prospect; therefore, the processing method of the invention opens a new approach to utilize the rich duck blood resource in China more effectively.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method using duck blood to produce functional products, and belongs to the technical field of comprehensive utilization of food resources and food development. Background technique [0002] Animal blood is a by-product of the meat industry with high protein, low fat, low sugar, rich in trace elements, and high nutritional value. It has the reputation of "liquid meat". Studies by Cai Yongfeng and others have shown that the iron in animal blood is mainly heme iron, and its absorption rate by the human body is much higher than other iron sources. Duck blood is a biological resource with high nutritional value. Except that duck blood contains about 85% of water, the rest is mainly protein, and its content is 12% to 16%. There are certain differences), in addition, it also contains higher essential amino acids including lysine, iron, sodium, potassium, calcium, magnesium, zinc...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L13/20
Inventor 甘泉曹恺闵成军赵宁张原飞
Owner NANJING YURUN FOOD
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